| Authors: |
Borges NA; Graduate Program in Food, Nutrition and Health-Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., Manhães L; Graduate Program in Food, Nutrition and Health-Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., de Santana E Santana LD; Graduate Program in Food, Nutrition and Health-Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., de Brito JS; Graduate Program in Biological Sciences-Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil., Fonseca L; Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Rio de Janeiro, Brazil., Cardozo LFMF; Graduate Program in Nutrition Sciences, Fluminense Federal University (UFF), Rio de Janeiro, Brazil., Mafra D; Graduate Program in Biological Sciences-Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.; Graduate Program in Medical Sciences, Fluminense Federal University (UFF), Rio de Janeiro, Brazil.; Graduate Program in Nutrition Sciences, Fluminense Federal University (UFF), Rio de Janeiro, Brazil. |